Experience the best of hospitality with Canada’s most diverse restaurant & events company
Toronto, ON, Canada
Founded in 1993 by Peter Oliver and Michael Bonacini, Oliver & Bonacini Hospitality is now recognized as one of Canada’s leading restaurant and event groups. With locations in Toronto, Montreal, Saskatoon, Calgary and beyond, O&B’s diverse portfolio currently includes a collection of unique and innovative restaurants, event spaces, a bakery, and several strategic partnerships. O&B’s restaurants include à la carte dining, quick service, catering, group dining and special events. The company’s private dining and events division, Oliver & Bonacini Events and Catering, manages a number of large-scale event venues, including Arcadian, The Carlu, and the Toronto Region Board of Trade, among others. Oliver & Bonacini credits its success to the development of a strong corporate culture, where excellence of food quality and service are valued above all else. With even further expansion ahead, Oliver & Bonacini’s standards of food and service excellence remain the main focus of the company’s vision.
On-site · Edmonton
The Chef de Cuisine is responsible for leading and inspiring the culinary team while ensuring operational excellence and consistency across multiple outlets. They manage financial performance, menu curation, and maintain high standards of food quality and safety.
On-site · Edmonton
The Restaurant Manager oversees daily operations, including staff recruitment, training, scheduling, and inventory management. They are also responsible for leading the beverage program, ensuring quality and profitability while maintaining high service standards.
On-site · Toronto
The Sous Chef oversees daily kitchen operations, maintains high standards of cleanliness, and manages inventory and ordering. They are also responsible for mentoring and training staff while ensuring exceptional food quality during service.
On-site · Toronto
The Chef de Cuisine leads and motivates the culinary team while overseeing all aspects of food preparation, quality control, and operational efficiency. They are responsible for managing financial performance, including budgeting and food costs, while fostering a culture of culinary excellence and seamless collaboration with the front-of-house team.
On-site · Toronto
The Junior Sous Chef is responsible for monitoring daily kitchen operations, maintaining cleanliness, and ensuring the restaurant's vision is communicated to the team. They also manage inventory, conduct staff training, and provide leadership to ensure high-quality food service.
On-site · Toronto
The Sous Chef is responsible for preparing and executing high-quality menus for off-site catering events while managing kitchen operations and production. They also oversee staff training, inventory control, and ensure fiscal responsibility for food and labor costs.
On-site · Toronto
The Sous Chef will lead kitchen operations, mentor junior staff, and ensure all food quality standards are met during catering events. They are responsible for managing inventory, overseeing recruitment, and maintaining a positive, high-performance kitchen culture.
On-site · Toronto
The bartender is responsible for crafting high-quality drinks with speed and precision while providing engaging service to guests. They must also maintain bar organization, manage tabs, and coordinate effectively with kitchen and service staff to ensure smooth event operations.
On-site · Edmonton
The server assistant is responsible for supporting servers by running food, maintaining cleanliness in the dining area, and ensuring all service stations are properly stocked. They must also communicate effectively with the team to maximize seating efficiency and provide a memorable guest experience.
On-site · Edmonton
The Chef de Cuisine leads and inspires the culinary team to ensure operational excellence, consistency, and high-quality food preparation across multiple outlets. They are responsible for managing financial performance, menu curation, and fostering a collaborative environment between the kitchen and front-of-house staff.
On-site · Montréal
The bartender is responsible for creating exceptional guest experiences by preparing beverages according to standards and maintaining a clean, well-stocked bar area. They must also manage inventory, communicate menu information effectively, and build authentic relationships with guests.
On-site · Toronto
The cook is responsible for daily food preparation, following recipes, and maintaining portion control according to restaurant standards. They must also ensure cleanliness, manage inventory, and adhere to all food safety and sanitation guidelines.
On-site · Toronto
Prepare and cook dishes to restaurant standards, following recipes, portion controls, presentation specifications, and station prep lists. Maintain food quality and safety, assist with inventory and deliveries, keep the kitchen clean, and support the team through service and skill development.
On-site · Toronto
Prepare food for the event space according to restaurant standards, following recipes, portion controls, presentation specifications, and station prep lists. Maintain cleanliness and food safety, manage inventory and deliveries, follow FIFO practices, and complete tasks assigned by the culinary leadership team.
On-site · Toronto
The cook is responsible for daily food preparation according to company standards, including recipe execution, portion control, and presentation. They must also maintain kitchen cleanliness, manage inventory, and adhere to strict food safety and hygiene guidelines.
On-site · Toronto
The Senior Prep Cook is responsible for organizing their station, preparing food according to O&B standards, and mentoring junior staff. They must also ensure strict adherence to food safety, sanitation, and hygiene guidelines while maintaining efficient prep lists.
On-site · Toronto
The Pastry Cook will assist in the daily operations of the pastry kitchen, ensuring high-quality production of desserts and confections. They are responsible for maintaining food standards, managing ingredient costs, and adhering to health and safety protocols.
On-site · Toronto
The Senior Manager is responsible for the daily operations of the venue, including staff management, budgeting, and cost control. They also lead event service teams, manage vendor relationships, and implement strategies to attract new business.
On-site · Toronto
The Senior Manager is responsible for the daily operations of the venue, including staff management, budgeting, and active floor supervision during events. They also lead recruitment, training, and performance management while ensuring high standards of service and facility maintenance.
On-site · Toronto
The Senior Manager is responsible for the daily operations of the venue, including staff management, budgeting, and active floor supervision during events. They also focus on maintaining service standards, building guest relationships, and implementing strategies to drive new business.
